Chicken Pot Pie Soup
Chicken Pot Pie Soup

This article presents a recipe for a Homemade Chicken Pot Pie Soup that is both comforting and flavorful. The soup is made with chicken and vegetables and is a variation of the classic pot pie that is easier to prepare. The recipe utilizes wholesome ingredients, making it a healthy option for dinner. The soup is a nourishing meal loaded with protein and vegetables, making it perfect for a quick weeknight meal. The recipe is a delicious and satisfying alternative to traditional chicken pot pie, and it is an excellent way to encourage children to eat their vegetables. This easy-to-make soup is perfect for cold evenings and is sure to be enjoyed by the whole family.

Chicken Pot Pie Soup Recipe


  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 small onion, diced
  • 3 medium carrots, sliced into coins
  • 2 small Yukon gold potatoes, cut into small chunks
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 32 oz chicken stock or broth
  • 4 sprigs fresh thyme
  • 2 cups frozen peas
  • 2 tbsp chopped fresh parsley
  • ½ cup heavy cream
  • 16 oz refrigerated biscuits (8 count)


  1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until no longer pink on the outside.
  2. Add onion and cook with chicken until it starts to soften.
  3. Add carrots, potatoes, and garlic and stir.
  4. Add butter and stir until melted. Sprinkle flour over the top of the chicken and vegetables and stir.
  5. Add chicken stock, turn heat to high, and bring soup to a boil. Lower heat and let it simmer for 20 minutes.
  6. While soup is cooking, prepare biscuits according to package directions.
  7. After 20 minutes, add thyme, frozen peas, and chopped parsley. Continue simmering for another 10 minutes.
  8. Add heavy cream and stir to combine.
  9. Ladle soup into bowls and serve with prepared biscuits.